Fondue Pot's Heyday: A Culinary Journey Through Time

Fondue, from the French word fondre meaning to melt, is a Swiss dish consisting of melted cheese and wine served in a communal pot. It is believed to have originated in the 18th century as a peasant dish in the Swiss canton of Valais, a French canton known for its wine, cheese, and mountains. The Swiss Cheese Union declared fondue the official national dish of Switzerland in 1930 as part of a campaign to increase cheese consumption. Fondue was popularized in North America in the 1960s, particularly after being featured at the 1964 New York World's Fair. Throughout the 1970s, fondue parties became a chic trend among young Baby Boomers, with fondue sets and fondue party kits being sold in stores.

The Swiss Cheese Union's role in popularising fondue

Fondue, a Swiss dish consisting of melted cheese and wine served in a communal pot, was popularised in North America in the 1960s and 1970s. However, the origins of its popularity can be traced back to the 1930s, when the Swiss Cheese Union (Schweizerische Käseunion) promoted it as Switzerland's national dish. The Swiss Cheese Union was a powerful cartel that controlled cheese production and marketing in Switzerland from 1914 to 1999. Here is a detailed look at the Swiss Cheese Union's role in popularising fondue:

The Swiss Cheese Union's Formation and Goals:

The Swiss Cheese Union was formed after World War I, when Switzerland's cheese industry faced a slump due to decreased exports to war-ravaged neighbouring countries. Cheese producers established the union to control production and prices, forming a cartel to limit competition and protect their industry. The union set milk prices, dictated production quantities, and restricted cheese varieties, primarily promoting Gruyere and Emmental cheeses.

Promoting Fondue as a Solution to Overproduction:

By the 1930s, the Swiss Cheese Union faced a challenge: overproduction of cheese in a stagnant market. They needed to increase domestic cheese consumption to expand the market. Fondue, a dish known in French-speaking parts of Switzerland, became their solution. The union launched intensive campaigns to promote fondue as a traditional Alpine specialty, despite its urban origins. They leveraged iconic Swiss imagery, such as Heidi, and portrayed fondue as a wholesome and sociable dish, perfect for gatherings.

Marketing Strategies and Nationwide Popularity:

The Swiss Cheese Union's marketing campaigns featured attractive Swiss people in ski sweaters enjoying fondue together, creating a sense of festivity and camaraderie. They provided recipes and tips for preparing fondue for various group sizes, encouraging conspicuous consumption. The union also created pseudo-regional recipes as part of the "spiritual defence of Switzerland." Fondue quickly gained popularity across Switzerland, transcending regional boundaries, and became a symbol of Swiss unity and national identity.

International Popularisation:

The Swiss Cheese Union's efforts bore fruit not only domestically but also internationally. Fondue was introduced to Americans at the Swiss Pavilion's Alpine restaurant at the 1964 World's Fair in New York. It captured the imagination of young Baby Boomers, who embraced fondue parties as a chic trend. Aggressive advertising campaigns in the 1970s further fuelled its popularity, and fondue became a global sensation, with fondue sets selling widely in the United States and beyond.

In conclusion, the Swiss Cheese Union played a pivotal role in popularising fondue by transforming it from a regional dish to a Swiss national delicacy and then spreading its appeal worldwide. Their marketing campaigns, pseudo-regional recipes, and clever branding of fondue as a festive and traditional dish contributed to its lasting popularity, ensuring that fondue pots would become a staple in households across the globe.

The 1964 New York World's Fair

The fairground was divided into five sections: the Federal and State, International, Transportation, Lake Amusement, and Industrial areas. The site featured exhibitions, activities, performances, films, art, and food presented by 80 nations, 24 US states, and nearly 350 American companies. There were also rides, plazas, and fountains.

One of the highlights of the fair was the introduction of new consumer products, such as color television, the Ford Mustang, and Picturephones. The fair also featured basic computers presented by International Business Machines and large dinosaur sculptures in Sinclair Oil's "Dinoland." The fair's most iconic structures were the Unisphere, a 120-foot-tall globe meant to symbolize the dawn of the Space Age, and the New York State Pavilion, which offered 360-degree views of the fairgrounds from its two observation decks.

The fair had a significant impact on the popularization of fondue in North America. It was promoted to Americans at the Swiss Pavilion's Alpine restaurant, where it first emerged before gaining a broader following. This helped to establish fondue as a chic party theme among young Baby Boomers in the 1970s.

Fondue as a social meal

Fondue is a social meal by design. It is meant to be shared communally, with diners dipping long-stemmed forks into a shared pot of melted cheese. Fondue's communal nature makes it a great option for dinner parties and get-togethers with friends and family.

The social aspect of fondue is emphasised by the fact that it is typically prepared and served in a communal pot, known as a "caquelon" or "fondue pot", placed in the centre of the table. This setup encourages interaction and conversation among diners as they gather around the pot and take turns dipping their bread, vegetables, or meat into the melted cheese.

In addition to the communal pot, fondue also often involves rituals and traditions that add to the social experience. For example, it is considered bad form to lose a piece of bread in the cheese, and the Swiss have developed various penalties for this mishap, such as bestowing kisses on everyone at the table, washing the dishes, or buying a round of drinks. Another tradition is the scraping and sharing of the crust of toasted cheese that forms at the bottom of the pot, known as "la religieuse" in French.

Fondue's social nature is also reflected in the typical serving size. Fondue is often served as a main course, but it can also be enjoyed as an appetizer or entree, making it suitable for sharing and sampling as part of a larger meal.

The communal and interactive nature of fondue makes it a fun and engaging way to connect with others over a delicious meal. It is no wonder that fondue became a popular dinner party trend in the 1960s and 1970s, with "fondue parties" becoming a staple of social gatherings during that time.

The resurgence of fondue in the 1990s and 2010s

Fondue's popularity in the 1960s and 1970s was no accident. It was the result of a marketing campaign by Swiss cheese makers, who aimed to convince the world to consume more cheese. The Swiss Cheese Union (Schweizerische Käseunion) promoted fondue as a Swiss national dish in the 1930s, and it was later popularized in North America in the 1960s. Fondue parties became a chic theme among young Baby Boomers, with "big ad campaigns of good-looking Swiss people in ski sweaters partying it up over pots of cheese".

After its initial popularity in the 1970s, fondue made a comeback in the 1990s and again in the 2010s. In 1990, the New York Times reported on the resurgence of fondue, noting that sales of fondue pots had increased by 20% in the past year. This resurgence may have been influenced by the return of other retro trends, such as the miniskirt and the Rolling Stones. Additionally, cookware companies that had never previously manufactured fondue pots began introducing new fondue lines. Department stores expanded their offerings, with Bloomingdale's increasing their fondue models from one to eight, and Zabar's in Manhattan offering a selection of 25.

The fondue pot was seen as the perfect cooking vessel for the diverse eating trends of the 1990s. Buyers for cookware stores observed that the fondue pot catered to a range of dietary preferences and skill levels. The individual portions and customizable ingredients appealed to those who were diet-conscious, while the social and interactive nature of fondue made it ideal for entertaining.

The resurgence of fondue in the 2010s was noted by the St. Louis Post-Dispatch, which observed that fondue parties were making a comeback, along with other retro trends. Fondue equipment and ingredients can still be easily purchased today, and fondue restaurants, such as The Melting Pot, have gained popularity. While the fondue fad of the 1970s may have been associated with bell bottoms and vinyl records, its resurgence in the 1990s and 2010s adapted to the trends and preferences of those decades.

The different types of fondue

Fondue is a Swiss dish that gained popularity in the 1960s and 1970s. It is typically made with melted cheese and wine, served in a communal pot and eaten by dipping bread, vegetables, or meat into the cheese using long-stemmed forks. The term "fondue" has since been used to refer to other dishes with a similar format, such as chocolate fondue and fondue bourguignonne, where pieces of food are dipped into a communal pot of liquid. Here are some of the different types of fondue:

Cheese Fondue

The traditional Swiss cheese fondue is made by melting Swiss cheese with white wine, garlic, and a touch of kirsch (a clear, cherry-flavoured brandy). Diners then dip bite-sized pieces of bread into the pot. Other variations include using different types of cheese, such as Gruyere, Emmental, and Comté, or adding beer instead of wine.

Oil or Broth Fondue

Also known as Fondue Bourguignonne, this type of fondue involves heating oil or broth in a fondue pot and then cooking bite-sized pieces of raw meats, vegetables, or seafood in the hot liquid. The cooked foods are often served with various dipping sauces on the side.

Chocolate Fondue

Chocolate fondue is made of melted chocolate, sometimes with cooking cream to liquefy the mixture. It is typically served with fruits, cake, marshmallows, or other sweet treats for dipping.

Peanut Butter Fondue

A twist on the classic chocolate fondue, this fondue has a white chocolate and peanut butter base, perfect for both sweet and salty dippers.

Caramel Fondue

Caramel fondue is made by melting down sweet-salty caramel candies, and is served with pretzels, apples, graham crackers, or other treats for dipping.

Meat Fondue

Meat fondue involves cooking bite-sized pieces of raw meats, such as beef, chicken, or seafood, in hot oil or broth. The cooked meat is then dipped into various sauces.

Frequently asked questions